Gingered Citrus Shaker Pie
Ready In: 9 hrs 30 mins
Serves: 8
Yields: 8 pieces
Ingredients
- 1 lemon, Meyer preferred
- 2 oranges, Clementine preferred
- 10 key limes
- 1 1⁄2 cups turbinado sugar or 1 1⁄2 cups brown sugar
- 1 tablespoon ginger paste, sweetened (or 2 T for a stronger flavor)
- 4 eggs
- 1 double crust pie crust
Directions
- Slice all the fruit as thin as possible, removing any seeds.
- Add the ginger paste (I use 2T Gourmet Garden ginger spice blend).
- Add the sugar.
- Allow to sit and blend for several hours, preferably overnight, stirring occasionally.
- Preheat the oven to 400.
- Beat the eggs well, until light and frothy.
- Blend the eggs into the sugar-fruit mixture.
- Prepare the crust and place the bottom in the pie pan.
- Pour the filling mixture into the pan. It will be soupy.
- Make slits in the top pie crust and seal together with the bottom.
- Lightly brush with water and sprinkle with sugar.
- Cover the edges with a pie crust shield or aluminum foil.
- Bake for 30 minutes, or until the crust has a nice golden color.
- Remove from the oven and allow to cool completely before slicing. I think this pie tastes better the longer it sits: it's a great 2nd-day pie.
- Preparation time includes MINIMUM time for the fruit-sugar blend to macerate.
- To make your own sweet ginger paste:
- Grate 1-2 T ginger
- Add 1/2 t sugar or honey.
- mash and blend together. Add a few drops of citrus juice to assist in creating a paste.
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